Name: Cream Cheese Wontons with Peanut Butter Chilly Sauce recipe by Antara Navin at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 100 gms cold cream cheese; 2 cups tightly packed baby spinach leaves; 1/2 tsp cayenne (optional); 4 garlic cloves smashed, peeled and finely chopped; 1 1/2 tbsp olive oil; 10 wonton wrappers; 1 large egg; For Peanut Butter Chilly Sauce :; 1/4 cups creamy peanut butter; 1/4 cup soy sauce; 1/4 cup lime juice; 1/4 cup brown sugar; 1/4 cups Sriracha sauce; Oil to deep fry

ABOUT Cream Cheese Wontons with Peanut Butter Chilly Sauce RECIPE

Cream cheese wontons are a popular Chinese cuisine starters. So when it started raining at my place, and my hubby started craving for crispy snacks, I decided to prepare the cream cheese wontons. I have mixed spinach and cayenne with the cream cheese for the filling. You may also use green onions instead and cayenne is optional. I love my food to be spicy, so I added it. The cream cheese wontons are basically a cream cheese mixture fried inside of wonton wrappers. The fried wontons are served with hot chili garlic sauce. I also prepared peanut butter chilli sauce and it was awesome. This is an easy creamy delightful starters that can be easily made at home.

Instructions

Wash and clean the spinach leaves with cold water. Pat it dry with a kitchen paper towel. Finely chop the spinach leaves.
Heat a pan and add oil into it. When the oil is hot, add the chopped garlic. Saute at low heat for 2 minutes till the raw smell of the garlic goes away.
Add the spinach leaves into the pan. Stir fry at medium high heat till the leaves wilt and there is no moisture in the leaves. Turn off the heat. Allow the spinach mixture to cool for 5 minutes.
Crack the egg in a bowl and add half cup of water into it. Stir and mix. This will be the egg wash glue that holds the wontons together. Keep it aside.
In a separate bowl, mix cream cheese, cayenne and the spinach mixture. The filling is ready.
Open the wonton wrappers. Take out one and keep the rest covered with a moist cloth, as the wrappers dry out quickly.
Take approximately a teaspoon of the cream cheese mixture and place it on the bottom corner of the wrapper. Brush some eggwash along the edges of the wrapper.
Now tuck the cream cheese inside and fold the wrapper diagonally until it reaches halfway at the center. Bring up the two ends and use the egg wash to stick them together. Leave the free pointed end of the wrapper to naturally tuck backwards. This folding style is known as the envelope style and is very easy. Keep the completed wontons inside a damp cloth until ready to be fried.
Heat sufficient oil in a wok and deep fry the cream cheese wontons till they turn cridpy and light golden on all sides. The temperature of the oil can be tested by dropping a piece of the wonton wrapper. If the piece comes up and starts sizzling , then the oil temperature is correct to fry the wontons. If the piece come uo and browns immediately, then the oil is too hot. Wait for 2 minutes and then fry the wontons. Drain the wontons on a paper towel.
For the dipping sauce : Mix and stir together the peanut butter, soy sauce, lime juice, brown sugar and sriracha sauce.
Serve the cream cheese wontons warm with the dipping sauce. Garnish it with finely chopped leaves of the green onion.

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